Fresh Herb Salad with Edible Flowers and Mustard-Dill DressingStaff | Delicious Living
- Serves: 6 people
- Calories per serving: 68
You can use your garden's edible flowers as long as they haven't been sprayed with pesticides. They're also sold at many grocery stores; tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb. Test kitchen tip: For a shortcut, substitute one bag of herb-mix salad for the greens listed here, adding more of your favorites to taste.
- Wash and gently pat dry butterhead lettuce, all herbal greens, and edible flowers. Tear apart butterhead lettuce and any large-leafed herbs. In a large salad bowl, toss together all greens except flowers.
- In a small bowl, whisk together all dressing ingredients. Pour over herb salad and gently toss until well coated. Garnish with edible flowers and serve immediately.
PER SERVING: 68 cal, 62% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 5g carb, 1g fiber, 30mg sodium